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Hands On Fridays - July 21 - Meat Preparation & Cookery
Friday 21 July 2017
1800 for 1830 – Guests arrive for briefing (and check in).
1830 – Briefing from chef including refreshments.
1845 – Guests into the kitchen. Work on cooking and finishing dishes under guidance of our kitchen team.
2000 – Guests to retire to the dining room for pre-dinner drinks. Kitchen to put finishing touches on meal.
2015 – Main meal served with matching wines. Host to welcome and explain wines to match.
2200 – Dinner to conclude. In house guests to be offered refreshments.
Accommodation options available for those who would like to stay.
Call the office on (08) 8324 4413 to inquire about availability.